Lasagna is a comfort food that can be a little intimidating to make because of its numerous ingredients and although it seems messy, it does require some attention, care and technique when assembling and baking.

When you go to make yours, try these few tips:

  • Don't overcook the noodles.
  • Don't overdo it on the ricotta (no matter how much you love it) and lastly,
  • it needs to be saucy and hearty.

Check out this ReddRoxx Recipe which adds a white sauce to the top and takes this classic to the next level! The Recipe and video are posted below and as always let us know what you think!

Meat Sauce

  • 1 pound Italian Style Turkey Sausage
  • 1 pound ground beef
  • ½ onion minced (or chopped finely)
  • 1/2 green pepper chopped finely
  • 1 Tbsp Minced Garlic
  • 1 tsp Lawry's seasoned salt
  • 1 (28 ounce) can crushed tomatoes
  • 15 oz can canned tomato sauce
  • 12 oz can of tomato paste
  • ½ cup water
  • 2 tablespoons white sugar
  • 1 cup chopped fresh parsley, divided
  • 1 ½ teaspoons dried basil leaves
  • 1 ½ teaspoons salt
  • 1 1/2 teaspoon Italian seasoning
  • ½ teaspoon fennel seeds
  • ¼ teaspoon ground black pepper

Ricotta Mixture:

  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 cup of parsley

White Sauce:

  • 2 tablespoons butter
  • 2 Tablespoons of flour, all purpose or plain
  • 1 3/4 cup of milk
  • 1/2 cup fresh shredded parmesan

Assembly Ingredients:

  • 9 cooked lasagna noodles
  • 16 oz Whole mozzarella cheese, sliced
  • 1 Cup shredded Mozzarella
  • 1/3 Cup shredded Monterey Jack
  • 5 oz grated Parmesan cheese

Brown sausage and beef, add minced garlic, seasoned salt and finely chopped onions and green peppers. Continue cooking until meat is completely brown and veggies are soft. Add crushed tomatoes, tomato sauce and paste. Add salt, Italian seasonings, fried basil leaves, fennel seeds, ground pepper, sugar, and water. Cover and simmer on low for at least an hour.

You'll need 9 lasagna noodles for this recipe but boil a couple extras to have in case.

Mix ricotta, egg and remaining parsley. Set aside.

Instead of using ricotta for the top layer I used a white sauce instead. It adds a creamy touch and makes this lasagna EXTRA delicious!

White Sauce:

  • 2 tablespoons butter
  • 2 Tablespoons of flour, all purpose or plain
  • 1 3/4 cup of milk
  • 1/2 cup fresh shredded parmesan

Simmer on low stirring consistently until it thickens. Add milk to loosen if it gets too thick.

How to assemble lasagna:

Preheat over to 375 degrees.

  1. Start with a layer of meat sauce on the bottom of 13 1/2 in x 9 5/8 in x 2 3/4 in pan.
  2. Layer of lasagne noodles (3 the long way),
  3. Layer of ricotta cheese mixture
  4. Layer of freshly shredded mozzarella
  5. Meat sauce
  6. Grated Parmesan
  7. Lasagna Noodles
  8. Ricotta
  9. Fresh Mozzarella
  10. Meat sauce
  11. Noodles
  12. White sauce
  13. Meat sauce
  14. Shredded Mozzarella
  15. Shredded Monterey Jack
  16. Remaining grated Parmesan
  17. Sprinkled Paprika, pepper and parsley on top.

Cover with foil, bake on 375 degrees for 30 minutes. Uncover and bake additional 25-30 minutes until bubbly and brown on top.

Let rest 15 minutes before cutting and enjoy!

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